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Pineapple Upside Down Donuts

Do you love donuts? Or doughnuts? I spell it donuts, but I know there is a big debate on how people actually spell it. But regardless of that struggle, donuts/doughnuts are awesome! My husband a while back bought me a great donut pan and I’ve gone wild using since I’ve received it. Who said men can’t be thoughtful at times! You can see some of my concoctions here, here, here oh and did I mention here? Some of those were my first posts so they need to be rephotographed but still delicious! But these Pineapple Upside Down Donuts are by far one of my favorite.

I absolutely love Upside Down Pineapple Cake…you can see my post for my Upside Down pineapple Bundt Cake here! Ok enough with my sharing of donuts and pineapple upside down what nots. There is something about the flavor of pineapple, brown sugar and cherry that I absolutely love. I don’t know about you but pineapple is one of my most loved fruits and it is so versatile in baking AND cooking that I always have to keep a can on hand just in case I come across something that looks divine or inspiration strikes. Which inspiration struck when I was thinking of these bad boys!

These come together and bake up so quick that it would be rude of me not to share it with you! Now since you add your pineapple and brown sugar to the bottom of your donut wells don’t be alarmed if these little guys float above your pan, it is completely normal and by the time they are risen that tall they will have baked enough that the thought of the spilling is out of the question! There is my PSA for you all today! Now how about I just give you the recipe already?

Pineapple Upside Down Donuts

2016-01-21 15:53:27

Yields 6

A delicous donut remenicient from the popular cake version with delicious pineapple and cherry!

We have been all about the donuts recently! I have donut pans that I neglected for far too long and now that I’ve gotten them out for use, my family can’t get enough. This recipe looks SO scrumptious – what a great mash-up! – and I’m so excited to try it 🙂

I made these and I they definitely took longer than 10 minutes. The recipe didn’t state whether to drain the crushed pineapple or not, so I didn’t and I’m glad I had a cookie sheet underneath the donut pan because, the butter leaked out. The problem I had was that by the time I put the butter, brown sugar and pineapple there wasn’t much room for the dough. What can I do different so, that all of recipe fits into the pan without the overflow? By the way they tasted good. Thanks, Bev

Hi Bev, I’m sorry these didn’t turn out the way that you had expected. Cooking time for me is around 10 minutes but ovens can vary widely so when they are golden and bounce back is a general rule of thumb for doneness to me. Thanks for pointing out that the pineapple doesn’t state drained, I will change that in my recipe as I intact do drain it. The donuts do rise over the tops of the pan when baked and I’m sorry that yours made a mess. Usually the brown sugar and butter melt into themselves or devolve when I add them to the Donut wells and I myself have never had a hard time with fitting the batter into the pan, maybe reduce the amount by half in each well to see if it works better for you! I find with any “upside down” recipe using brown sugar and butter the risk of overflow is higher so I’m glad you did put the cook sheet underneath as the two bubble up and caramelize which often causes that in many recipes. I am so glad that you did however enjoy the flavor of these, they are one of my kids favorites.